Not exact matches
To make the dough: Combine the starter with the
remaining dough
ingredients, and mix and knead — by hand, mixer, or
bread machine set on the dough cycle — to make a soft, smooth dough.
Add all of the
remaining ingredients, except for the
bread.
My mom makes an amaaazing pumpkin
bread throughout the holidays (like my Grandma before her), which we always look forward to, and seasonal crazes aside, pumpkin
remains one of my very favorite
ingredients to cook and bake with during the chillier months.
Combine
remaining ingredients: ricotta cheese,
bread crumbs, butter, thyme, sage, eggs, parmesan cheese and salt and pepper to taste.
Process the
remaining ingredients to finely chop (oats for oat flour,
bread for breadcrumbs, walnuts and sunflower seeds) then add them to the bowl along with the herbs.
Spread mustard on the insides of the
bread and layer each sandwich with 1/2 of
remaining ingredients.
Repeat the same layering sequence with the
remaining ingredients: spread the sauce, cover with
bread, drizzle with oil, season with salt and pepper and finish with mozzarella and Parmesan.
To make the dough: Combine the tangzhong with the
remaining dough
ingredients, then mix and knead — by hand, mixer, or
bread machine — until a smooth, elastic dough forms.
Stir in the
remaining ingredients except the wheat germ or
bread crumbs.
Add the fed sourdough starter and the
remaining dough
ingredients, and mix and knead — by hand, mixer,
bread machine or food processor — until you've made a soft dough, adding additional water or flour as needed.
Once the surface of the water looks cloudy and the yeast blooms, add it to a mixing bowl with the
remaining 1/2 cup of water and the other
bread - dough
ingredients.
Mix the
remaining ingredients, except for the
bread, and pour over the vegetables and gently toss.
In a bowl, toss the
remaining salad
ingredients together with the grilled tomatoes and
bread cubes.
Add the
remaining ingredients (other than the
bread crumbs) and process until well amalgamated and fairly smooth.
In a mixing bowl, combine the cooked wild rice with the sautéed onion and the
remaining ingredients (whole wheat
bread through salt and pepper).
Meanwhile, measure out the
remaining ingredients for the
bread.
In the bottom of the prepared baking dish, spread half of the
bread, and top with half of the cooked sausage, half of the fennel mixture, and half of the grated cheese; repeat the layers with the
remaining ingredients.
Spread the
remaining bread cubes over these
ingredients and then top evenly with the
remaining prosciutto, cheese, and pears.